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James Coney Island Chili Easy Copycat Recipe
Texas-style chili with diced chuck roast, no beans. Perfect for chili dogs, Frito pie, or enjoying by the bowl!
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 10 min🔥 Cook: 1h 50m👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
📝 Preparation Steps
1
Cut the chuck roast into small bite-sized pieces (diced).
2
In a 4-quart saucepan, brown the diced chuck roast in vegetable oil, stirring frequently until lightly browned.
vegetable oil4 tablespoons
3
Add beef broth and water.
beef broth21 ounceswater30 ounceswater (- more or less, just enough to make a medium thick, smooth sauce)1 cup
4
Simmer beef for ⏱️ 1 hour on medium-low heat.
5
Place tomatoes with juice in blender and blend until pureed.
6
Strain the tomatoes to remove seeds and pulp.
7
After beef has been simmering for ⏱️ 1 hour, add 2 cups of the pureed tomatoes.
8
Add all the spices to meat and tomatoes and stir well.
9
Simmer for 45 to ⏱️ 50 minutes on low heat, stirring from time to time.
10
Combine the finely crushed saltine crackers, masa harina, and enough water to make a medium thick, smooth mixture (thickening sauce).
Saltine crackers (finely crushed)5 tablespoonsmasa harina4 tablespoonswater30 ounceswater (- more or less, just enough to make a medium thick, smooth sauce)1 cup
11
Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stirring constantly. Depending on how much the liquid has been reduced, you may need less of the thickener.
12
Simmer on low heat and stir until chili reaches the desired consistency and ready to be served.
Nutrition Facts
calories
241 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
563 mg
protein Content
20 g
cholesterol Content
65 mg
carbohydrate Content
6 g
saturated Fat Content
8 g
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